Bananas Flambé Over Crêpes Recipes

BANANAS FLAMBE

Steps:

• Remove 4 strips orange zest with a vegetable peeler. Squeeze the orange and strain the juice.
• Melt the butter with the sugar, orange zest and vanilla bean in a large skillet over medium heat. Cook, stirring, until the sugar caramelizes, about 5 minutes. Remove from the heat and stir in the liqueur, orange juice and a pinch of salt.
• Return the skillet to medium heat, add the bananas, cut-side down, and cook until glazed and golden, 1 to 2 minutes. Remove from the heat and divide among bowls.
• Add the rum to the pan and return to medium heat. Warm for a few seconds without stirring, then carefully tilt the pan so the rum ignites (if using an electric stove, hold a lit match near the sauce to ignite it). Spoon the flaming sauce over the bananas. Garnish with whipped cream and the glazed orange zest.

EASY BANANAS FLAMBé

Steps:

• Gather the ingredients.
• Peel and halve each banana lengthwise.
• Heat the oil in a frying pan over medium heat.
• Brown the bananas 5 minutes on each side.
• Add the sugar and pour in the rum.
• Cook for 2 minutes.
• Flambé.
• Sprinkle with lime juice and serve at once with vanilla ice cream, if desired.

BANANAS FLAMBé OVER CRêPES

Steps:

• To prepare the crêpes, sift the flour and salt into a bowl. Whisk in the eggs, egg yolk, and 1 tablespoon of the milk and mix to form a smooth batter. Add the remaining milk and the vanilla extract, whisking until no lumps remain. Let the batter rest at room temperature for 20 to 30 minutes.
• To cook the crêpes, use a nonstick 8-inch skillet over medium heat. Melt a small dab (1/2 teaspoon) of the butter and quickly pour in 1/4 cup of the batter, swirling the batter over the entire pan until it covers the pan evenly. Cook for about 1 to 2 minutes, until the edges look dry. Carefully lift and turn the crêpe using a spatula and your fingers to help guide the spatula under the crêpe. Gently flip it over and cook the other side for 30 to 40 seconds, shaking the pan occasionally to release it. Slide the crêpe out of the skillet onto a plate. Repeat this process, making 9 more crêpes, until all the crêpes are cooked and stacked on each other on the plate. Cover to keep warm.
• Prepare the flambé by melting the butter in a large skillet over medium heat. Add the agave nectar and salt and cook until bubbling and slightly thickened. Add the bananas and cook over low to medium heat for 2 to 4 minutes, until the bananas are softened. Add the rum to the pan and carefully ignite the alcohol using a lighter with a long neck. Stir the bananas gently, remove from the heat, and add the vanilla extract.
• Fold the warm crêpes into triangles by folding in half twice. For each person, place 2 crêpes on a serving plate and spoon some bananas and sauce over the crêpes. Serve with vanilla ice cream or vanilla frozen yogurt.

BANANAS FLAMBEE

Steps:

• Melt the butter gently in a large saute pan. Add the brown sugar and stir to combine. Add the cinnamon and cook until the mixture is thick and bubbly. Toss in the bananas.
• Turn the heat up to high, pull the pan off the burner and add the rum and tip into the flame to allow the flame to "JUMP" into the pan and set on fire! Do this carefully and respectfully but have fun, it's all about the show.
• Spoon over ice cream and try not to eat it all yourself.

BANANA FLAMBE

Steps:

• In a large saucepan over medium heat, melt the sugar until it becomes liquid. Add the butter and the sliced banana. Cook for about 6 minutes. Remove the pan from the heat and then add the banana liqueur.
• Continue to cook for about 2 minutes. Remove from the heat once again, then add the brandy. Once you put the pan back in the heat, it should flambe. Remove the pan from the heat and start spooning the flambeed banana into the ice cream glass. Add the chocolate syrup and the whipped cream. On top of the whipped cream, right in the center, place the cleaned strawberry, then place the sugar cube in the center of the strawberry. Pour a little bit of the brandy on top of the sugar and carefully ignite it with a match.

BANANAS FOSTER CREPE POCKETS RECIPE BY TASTY

Steps:

• Preheat the oven to 200°F (95°C).
• In a blender, combine the egg, melted butter, flour, granulated sugar, milk, and salt. Blend on medium-high speed until smooth.
• Melt ½ teaspoon butter in a 9-inch nonstick skillet over medium heat until bubbling. Pour in a scant ½ cup of batter and swirl to coat the bottom of the pan. 4. Cook for 2 minutes, until set and golden brown in spots on the bottom. Flip and cook for another 30-60 seconds, until cooked through and golden brown. Transfer to a baking sheet and cover with a kitchen towel while you repeat to make the remaining 3 crepes. Keep the crepes warm in the oven while you make the filling.
• Wipe out the pan and return to medium-high heat. Add the walnuts and toast for 3-5 minutes, until fragrant and beginning to brown. Remove from the pan and let cool.
• Wipe out the pan and return to medium heat. Melt the remaining 4 tablespoons of butter until bubbling. Stir in the brown sugar and cinnamon and cook until dissolved, about 2 minutes. Stir in the water and cook for 3-4 minutes, until the sauce is darkened and reduced. Pour in the rum and stir to combine. Cook for 1 minute, until the alcohol burns off. Fold in the bananas and cook for 1-2 minutes, until softened and glossy.
• Place a crepe on a clean surface. Spoon ½ cup of the bananas onto the center of the crepe; it's okay if some of the sauce gets into the crepe. Fold the edges of the crepe inward to create a square pocket, leaving some of the filling exposed in the center. Repeat with the remaining crepes and filling. You should have plenty of sauce left over.
• Plate each crepe and top with a scoop of ice cream and 2 tablespoons of the toasted walnuts. Generously drizzle each crepe with a couple tablespoons of the leftover sauce.
• Serve immediately.
• Enjoy!

BANANAS FLAMBE

Steps:

• Take 2 ripe, but not soft bananas and cut in half, then split lengthwise. Melt a few Tablespoons butter over medium heat. Add 2-3 Tablespoons brown sugar and stir.
• Add bananas.
• Cook until fairly warm and starting to soften (about 1 min.). Flip bananas and allow to cook an additional 30 seconds.
• Add rum to taste, and swirl in pan a bit. Allow to thicken slightly, remove from heat and serve.

BANANAS FLAMBé

Steps:

• Melt butter in a medium skillet over low heat. Add brown sugar and cinnamon; stir frequently and cook until sugar dissolves and sauce is thick, about 3 minutes. Add banana liqueur.
• Slice bananas in half lengthwise and gently place in the skillet. Cook for 1 minute, then gently turn and cook until brown and soft, about 1 to 2 minutes more.
• Add coffee-flavored liqueur and cook until hot, 1 to 2 minutes. Tip the skillet slightly and ignite the rum with a lighter. Remove skillet from the heat.
• Scoop ice cream into 4 bowls. Add a banana to each bowl and pour warm sauce over top. Serve immediately.